1 |
Min, K. H. (2010). Recognition and preference of university students on Korean food in Australia. Culinary Science & Hospitality Research, 16(5), 92-102.
DOI
|
2 |
Oh, S. D. (2012). A literature review of dasik in the J''oseon dynasty royal palace. Korean Journal of Food Culture, 27(3), 316-323.
DOI
|
3 |
Park, M. J., Kim, S. E., & Kim, G. W. (2009). Meal types and preference on Korean traditional foods of university students in Chungnam. Journal of Korean Association of Human Ecology, 18(2), 491-500.
DOI
|
4 |
Park, S. J. (2010). A study on the rank of tteok in the royal feast cuisine (Master's thesis). The Ewha Womans University of Korea.
|
5 |
Yang, I. L., Ahn, J. A., Baek, S. H., Lee, H. Y., & Chung, Y. S. (2011). A comparative analysis of America, Chinese and Japanese consumers usage behavior of marketing communication towards overseas Korean restaurants. Korean Journal of Food & Nutrition, 24(4), 808-816.
DOI
|
6 |
Kang, J. H., & Kim, J. E. (2009). A survey of the perception of the superior factors to of Korean traditional foods by college students with food related majors. Journal of the Korean Society of Dietary Culture, 24(2), 155-163.
|
7 |
Brown, S. R. (1993). Q methodology and quantum theory: Analogies and realities. Kent State University.
|
8 |
Han, G. J., Lim, Y. S., & Kim, H. R. (2007). Resident survey evaluating the degree of value placed on traditional Korean foods in the Kyunggi and Kangwon areas of Korea. Journal of Korean Society of Food & Cookery Science, 23(1), 124-139.
|
9 |
Chang, H. J., Choi, B. R., Yi, N. Y., Park, B. S., & Kim, H. S. (2010). Preference and product development opinions of Koreans and non-Koreans regarding commercialization of Korean foods. Journal of Korean Society of Food & Cookery Science, 26(4), 458-468.
|
10 |
Chung, H. K., Kim, M. H., Kim, H. R., Chung, H. J., & Woo, N. (2011). Developing a healthy Korean food menu through Sikryochanyo. Korean Journal of Food & Nutrition, 24(1), 37-53.
DOI
|
11 |
Jin, Y. H. (2011). A study on recognition of globalization of Korean food among the students majoring in foodservice. Culinary Science & Hospitality Research, 17(5), 57-73.
DOI
|
12 |
Joo, Y. H. (2011). Food humanities. Human library, Seoul, Korea
|
13 |
Kim, H. S., & Won, Y. M. (2000). Q methodology. Kyoyookbook, Paju, Korea.
|
14 |
Kim, B. J. (1999). Consumer taxonomy using Q methodology. Korean Marketing Review, 14(4), 53-71.
|
15 |
Kim, B. M. (2014) A study on customer classification for roastery café users using Q methodology (Master's thesis). The Sookmyung Women's University of Korea.
|
16 |
Kim, H. K. (2008). Q methodology. Commbooks, Seoul, Korea.
|
17 |
Kim, M. H., & Chung, H. K. (2013). Development of local food content in Jinan-Gun and Gurye-Gun through storytelling. Korean Journal of Food Culture, 28(2), 145-157.
DOI
|
18 |
Kim, Y. N. (2008). A study on figuration of court banquet serving in Joseon period: Focusing oungjeob dogam euigwae. (Master's thesis). The Daejeon University of Korea.
|
19 |
Kim, S. A., Jun, S. Y., Hong, E. J., & Joung, H. J. (2016). Estimated macronutrients and antioxidant vitamins intake according to Hansik consumption rate among Korean adults: Based on the Korea national health and nutrition examination survey 2007-2012. Journal of Nutrition & Health, 49(5), 323-334.
DOI
|
20 |
Kim, S. E. (2007). Q methodology and social science. CM press, Busan, Korea.
|
21 |
Kim, H. R. (2008). A research on ruler in court literature: Focused on birth myth of a nation with . Yeol-sang Journal of Classical Studies, 2008(28), 81-117.
|
22 |
Lee, J. H. (2008). Perception of students of related majors on local foods and local specialties under the intellectual property right (Master's thesis). The Sookmyung Women's University of Korea.
|
23 |
Koo, H. Y. (2015). Measures to develop the Korean dish menu based on the recognition disposition of royal court food (Master's thesis). The Sookmyung Women's University of Korea.
|
24 |
Koo, H. Y., Choung, S. Y., & Jeong, H. S. (2016). Measures to improve culinary trends in Korean Court food based on the perception of Korean royal court cuisine. Journal of Korean Society of Food & Cookery Science. 32(3), 370-381.
DOI
|
25 |
Lee, G. J. (2012). Traditional food in Seoul. KUpress, Seoul, Korea.
|
26 |
Lee, S. Y., & Han, B. R. (2012). A study on the royal banquet dishes in Naeoejinyeon-Deungnok in 1902. Korean Journal of Food Culture, 27(2), 128-141.
DOI
|
27 |
McKeown, B. F., & Thomas, D. B. (1988). Q-methodology-quantitative applications in the social sciences series, Vol. 66. CA: SAGE Publications.
|